Fegato Alla Veneziana
Calf's Liver with Golden Onions

The keys to success with this classic Venetian dish are to slice the
liver and onions very thin and to work rapidly to avoid overcooking. A
nice addition would be soft polenta.

1 lb piece calf's liver
3/4 lb onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a
combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Rinse liver to remove any traces of blood and discard membrane and any
tough veins. Cut crosswise into 1/8 inch thick slices. Cook onions in 2
tablespoons butter in a 12-inch heavy skillet over moderate heat,
stirring, 1 minute. Cover skillet and continue to cook, stirring
occasionally, until softened and golden brown, about 10 minutes. Transfer
to a bowl and keep warm, covered. Pat half of liver slices dry and toss
with salt and pepper to taste. Heat 1 tablespoon butter in skillet over
moderately high heat until foam subsides, then saute seasoned liver,
shaking skillet and turning liver, until browned on both sides but still
pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
Add water to skillet and deglaze, scraping up brown bits and boiling until
liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet
clean. Saute remaining liver as above, then add rest of liver with onions
and parsley, tossing briefly. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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